Abstract A study on the transformations of six arsenic species (arsenocholine (AsC), arsenobetaine (AsB), dimethylarsinic acid (DMA), monomethylarsonic acid (MMA), arsenite (As(III)), and arsenate (As(V))) was carried out in aqueous solution by ultrasonic treatment. The transformations of arsenic species increased with time. As the ultrasonic power or temperature was increased, transformations of arsenic species were at first enhanced and then decreased. AsC, AsB, As(III) were the most unstable at 600 W and 20 °C. DMA and MMA were stable; AsC was partially transformed to AsB, trimethylarsinic oxide (TMAO), and the more toxic tetramethylarsonium ion (TMA+); AsB was partially transformed to TMAO; and As(III) was easily oxidized to As(V). The reduction of As(V) to As(III) was only observed when the temperature was over 60 °C. The ultrasound treatment conditions with relatively stable arsenic species were 150 to 300 W, 40 to 80 °C, and 0 to 10 min. The relatively stable (150 W, 10 min, 80 °C) and unstable (600 W, 60 min, 20 °C) ultrasonic condition were applied to mushrooms and the transformations of AsC, AsB, and As(III) were observed. Currently, ultrasound-assisted extraction methods have only focused on the extraction efficiency of arsenic species and ignored their transformations. This study may serve as a guide for improving extraction efficiency without minimal transformation of the arsenic forms to reflect the actual contents in edible mushrooms. The study also provides a theoretical basis for making an accurate risk evaluation of human exposure by taking account of possible arsenic transformations during processing prior to consumption.

中文翻译：

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超声波处理对食用菌中砷形态转化的影响

摘要 六种砷（砷胆碱 (AsC)、砷甜菜碱 (AsB)、二甲基砷酸 (DMA)、单甲基砷酸 (MMA)、亚砷酸盐 (As(III)) 和砷酸盐 (As(V)) 的转化研究通过超声波处理在水溶液中进行。砷物种的转化随时间增加。随着超声功率或温度的增加，砷物种的转化先增强后减弱。AsC、AsB、As(III) 在 600 W 和 20 °C 下最不稳定。DMA和MMA稳定；AsC 部分转化为 AsB、三甲基氧化砷 (TMAO) 和毒性更大的四甲基砷离子 (TMA+)；AsB 部分转化为 TMAO；As(III)容易被氧化成As(V)。仅当温度超过 60 °C 时才观察到 As(V) 还原为 As(III)。砷种类相对稳定的超声处理条件为 150 至 300 W、40 至 80°C 和 0 至 10 分钟。将相对稳定（150 W，10 min，80 °C）和不稳定（600 W，60 min，20 °C）超声条件应用于蘑菇，观察到 AsC、AsB 和 As(III) 的转变。目前，超声辅助提取方法只关注砷物种的提取效率，而忽略了它们的转化。本研究可作为提高提取效率的指导，而无需对砷形态进行最小化转变，以反映食用菌中的实际含量。该研究还通过考虑消费前加工过程中可能发生的砷转化，为准确评估人体暴露风险提供了理论基础。